The vibrant, citrusy bread is infused with a jar of orange marmalade! Pecans add a lovely crunch throughout. This is a great breakfast or brunch treat.
Course: Breakfast, Snack
Cuisine: American, British
Keyword: citrus, pecans, quick bread
Author: Beth Cato
9x5 loaf pan
12ounceorange marmalade jar or a 10oz jar with a modified glaze
1/2cupunsalted butter 1 stick, softened
1/2cupbrown sugar packed
2eggs room temperature
2 2/3cupsall-purpose flour
1/3cuporange juice plus more, if needed for glaze
Preheat oven at 350-degrees. Cut a piece of parchment to fit long-ways in the loaf pan, extending up either side. Grease the pan, place the paper inside, then grease again. Set aside.
If using a 12 ounce jar of marmalade, measure out two ounces to set aside.
In a large bowl, beat together butter and brown sugar until blended. Add eggs, one at a time. Gradually mix in the 10 ounces of marmalade.
In a separate bowl, mix together flour, baking powder, cinnamon, and salt.
Slowly beat the dry ingredients into the wet, until just combined. Fold in the pecans.
Pour batter into the loaf pan. Bake for 45 minutes; check on bread, and cover with foil if it is becoming too browned on top. Continue baking for another 15 to 20 minutes (that is 60 to 65 minutes total), until the very middle passes the toothpick test. Let rest in pan for about 10 minutes, then use the parchment sling to pull the bread out to set on a cooling rack.
After the bread cools completely, mix together the remaining marmalade and the confectioners' sugar to form a thick glaze; alternatively, if a smaller jar was used, add orange juice by teaspoons into the sugar until a thick glaze is formed.
Let set for 20 minutes before slicing in. Store at room temperature in a sealed beg or plastic wrap. Bread can also be sliced and frozen for later enjoyment.